Today, the terms “nutraceutical,” meaning a nutrient-rich food or food component, and “functional food,” describing a food that has nutrients added to it to increase health benefit, are used widely in the food and nutrition industry. As research continues to identify the specific components of foods responsible for health, the drive increases to isolate these nutrients, add them to other commonly eaten, less-nutritious packaged foods (thus making functional foods), and create supplements and pills. This often results in a marketing campaign promising a miracle cure for what ails you.
The problem is that an isolated nutrient is often less effective than a nutrient that comes from real food. There are issues with an isolated nutrient being absorbed after digestion, dangers of toxicity when high doses of a vitamin or mineral are consumed, and risks of unhealthy interactions with high doses of other nutrients. These risks of over-consumption are not often an issue when obtaining nutrients through whole, complex foods. Healthy foods give you a balanced supply of nutrients when you eat a varied diet.
Currently food manufacturers do not have to put any distinction on food labels between naturally occurring fiber and isolated fiber. Isolated fiber is the fiber that is added to foods that would not normally be sources of fiber. Consumers are led to believe that these isolated fibers will give them the same benefits as natural fiber, but often these added fibers are not the right viscous consistency to lower cholesterol or blood sugar.Nutritional science continues to uncover links between nutrients and health, but there seems to be little or no benefit when the nutrient is in the form of a supplement. For example, recent research has linked adequate vitamin D levels to brain health and reducing risk of dementia. Yet researchers did not find the same outcome in a group that used vitamin D supplements instead of food, and recommended that people increase their intake of food rich in vitamin D rather than add supplements to their diet.
While vitamins and minerals are known to protect against disease, they are best consumed in their natural form—in food. Food is the original source of healing nutrients. So if it is known that vitamins and minerals protect against disease, yet supplements aren’t the answer, what is the answer? Food. Food is the original source of healing nutrients.
Popular Foods with Healing Power:
Almost every type of real food—fruits, vegetables, herbs, animal products, nuts, grains, and seeds—contains at least one valuable nutrient that may reduce the risk of disease or alleviate the symptoms of a condition. This makes the options almost endless when it comes to food choices, but there are a few specific foods that often stand in the spotlight.
Salmon:
Salmon isn’t the only cold-water fatty fish that supplies valuable omega-3 fatty acids, but it is by far the most talked about. Wild-caught Alaskan salmon is the best choice. It is rich in omega-3 fatty acids and low in mercury.
Omega-3 fatty acids are linked to a reduced inflammation that may lower the risk for such diseases as heart disease, cancer, and arthritis. They also promote brain health. Albacore tuna and lake trout are also sources of omega-3 fatty acids.
Garlic:
Garlic contains sulfur compounds and is considered a phytochemical, which was defined earlier as a term for plant chemicals that provide a variety of health benefits. Garlic has antimicrobial and antibacterial properties.
Garlic intake has been associated with reduced cholesterol and a lower risk for cardiovascular disease as well as reduced inflammation and a lower risk for some cancers. Onions are in the same food category as garlic, called allium vegetables.
As of 2008 there are several clinical trials in humans studying the effects of curcumin against various diseases including colon cancer, pancreatic cancer, psoriasis, and Alzheimer’s disease. The results of a 2004 UCLA Veterans Affairs study suggest that curcumin may inhibit the destructive beta-amyloid in the brains of Alzheimer’s patients as well as break up existing plaque from the disease.
Curry:
Well known as the characteristic flavor ingredient in Indian, Thai, and some Caribbean dishes, curry has received much attention for its potential health benefits. Curry contains the spice turmeric, which contains curcumin.
Curcumin has antioxidant activity that can protect against disease and has been linked to reduced inflammation. Because of its antioxidant activity and anti-inflammatory properties, further research is being conducted regarding curcumin’s ability to reduce the risk or progression of Alzheimer’s disease.
Berries and Cherries:
Blackberries, blueberries, cranberries, and raspberries as well as cherries pack valuable healing nutrients. Anthocyanins give these fruits their deep purple, blue, and red colors, and are flavonoids that fall into the category of phytochemicals. These substances protect against damage to cells (oxidation) and thus reduce the risk for some diseases, such as cancer.
0 comments:
Post a Comment